Slow Cooker Southwestern Pot Pie Vegetarian Food

SLOW COOKER VEGGIE POT PIE

Steps:

• Clean and chop veggies as needed and add to slow cooker along with onion and garlic
• Toss with flour to coat well
• Slowly stir in broth until well blended with flour
• Cover and cook on high for 3-4 hours or low for 6-8
• Whisk cornstarch with 1/4 cup water until smooth then stir into the veggie mixure
• Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
• Transfer to a 9x13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
• Melt 2 tablespoons of butter and brush over top of pastry
• Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy

SOUTHWESTERN POT PIE

Steps:

• In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
• Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
• In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

SLOW-COOKER SOUTHWESTERN POT PIE (VEGETARIAN)

Steps:

• The beans can be prepared in the slow cooker! The night before you wish to make the pot pie, pick and rinse 1/2 lb of dry beans, put them in the slow cooker with water to cover plus one inch, and cook them on Low overnight. In the morning, the cooked beans are ready to drain and use in this (or any!) recipe.
• In a skillet over medium heat, saute the onion and carrot about 5 minutes, until softened.
• Lightly oil a 3 1/2 - 4 quart slow cooker with 1 tsp oil.
• Transfer the onions and carrot to the cooker, and add the bell pepper, garlic, corn, pinto beans, and chiles.
• Stir in the stock, tamari, and cilantro.
• Cool on Low for 5 hours.
• Add salt and pepper to taste.
• Make the topping: In a separate bowl, combine the cornmeal, flour, baking powder, and baking soda, and mix well. Add the remaining 1 Tbsp oil and the milk (for vegan use the soy milk), and mix until just combined.
• Place the topping on top of the filling, turn the cooker up to High, and cook for 1 hour more.

VEGETARIAN SHEPHERD'S PIE (CROCK POT)

Steps:

• To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside.
• To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside.
• Over medium heat, heat oil in a skillet for 30 seconds or so.
• Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
• Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
• Stir in mushrooms, tossing to coat.
• Stir in flour and cook stirring for another minute or so.
• Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
• Add bulgur and stir in well.
• Spread sweet potato topping over mixture.
• Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.).
• Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
• Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.

CROCK POT CHICKEN POT PIE

Steps:

• In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
• Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
• Prepare biscuits.
• Serve over biscuits.
• Top with shredded cheese.

SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees.
• Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
• Add beans, corn, tomato sauce and seasonings to skillet.
• Bring to a boil over med heat.
• Remove from heat and stir in 1 cup shredded cheese.
• Pour into a 2 1/2qt casserole.
• Top with remaining cheese.
• Prepare corn muffin mix batter as directed on package.
• Spoon dollops of the batter over chicken mixture.
• Bake 25-30minutes or until corn bread is golden brown.
• You may serve with warm flour tortillas w/butter and a salad if desired.